Gluten-Free Pumpkin Pancakes

I haven't made gluten-free pancakes in a long time. I am- typically- not a big breakfast person. A solo slice of golden gluten-free toast glistening with melting cashew butter and a big mug of hot coconut milk chai usually does it for me.

So what possessed me to change my routine? Why did I suddenly have a deep growling desire for pancakes?

In a word: pumpkin.

My favorite cucurbit.

I could wax ridiculously poetic about this humble gourd and what it brings to the grit littered landscape of gluten-free land. I could draw you a map of flavor that curves through a forest of cinnamon and nutmeg. I could don a teacher's cardigan and chart the impact of pumpkin's inherent cellular moisture on milled non-gluten grains. I could sport an orange baseball cap and pitch you a three act plot line where pumpkin is the hero rescuing the wan, deprived princess in the Kingdom of Celiac.

Originally published November 2010 by Karina Allrich.

It's true. Pureed pumpkin adds a depth of flavor to anything gluten-free. And pancakes are no exception. My other gluten-free trick is the flour combo. Coconut flour and quinoa flour. Coconut flour adds fiber and subtle sweetness. Quinoa flour adds vegan protein and a hint of exotic flavor that snuggles in behind pumpkin like a match made in heaven.

In a mixing bowl, whisk together the flours and dry ingredients. Add in the pumpkin, oil, agave, egg and non-dairy milk. Mix the batter until it is smooth and silky- and not too thick.

Heat up a griddle or large iron skillet and oil it lightly. When a drop of water pops and sputters on the griddle or iron skillet, it is ready to cook pancakes.

Drop about 1/4 cup of batter onto the hot griddle and quickly spread the batter into a circle using the back of a soup spoon. Don't make the pancakes too thick.

Cook the pancakes for two to three minutes till bubbles form; then flip the pancakes with a thin spatula and continue to cook until the underside is golden and the center is cooked through- roughly two more minutes.

If the pancake batter is too stiff to work with, add more coconut milk, a tablespoon at a time until you achieve a smooth pancake batter that you can smooth easily with the back of a spoon. However, if the center of the pancake is gummy, it may be that the batter is too wet. Adjust by adding a sprinkle of sorghum flour (not starch) into the batter.

The subtle pumpkin flavor of these pancakes is lovely with real maple syrup. It also cozies up to apricot jam. Total deliciousness. And the unexpected crunch of pepitas is fun.

Makes about 10 pancakes.

Recipe Source: glutenfreegoddess.blogspot.com

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GFG Recipe Notes:

Coconut flour absorbs liquid as the batter sits, so I found that I needed to add extra coconut milk to the batter bowl twice during cooking, to thin it a bit. I ended up using about 1 1/4 cups coconut milk. Your moisture mileage may vary.

This gluten-free pancake batter behaves a little differently than conventional batter. It doesn't pour as well. With this particular batter I used the back of a large soup spoon to help spread the batter on the griddle.

I used an egg in this batter and the pancakes turned out perfectly. Some readers have noted this recipe does not work with a flaxseed egg substitute (pancakes get gummy or fall apart). I suspect this is due to the coconut flour. If you try these as vegan, you'll need to play around with the recipe.